Parisienne Onion Soup Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| 3 cups onions, quartered, and coarsely chopped a few at a time with metal blade | ||
| 4 cups rich beef stock | ||
| Vermouth | 1/2 Cup (16 tbs) | |
| Slices of dry French bread | ||
| Swiss cheese, grated with shredding disk | ||
| Grated Parmesan cheese | ||
Directions
Place oil and onions in a frying pan, cover, and cook over low heat until soft, about 10 minutes.
Remove lid, turn up heat and brown bnions until they are a rich, mahogany brown, about 10 minutes or longer.
Stir every 2 to 3 minutes and do not burn.
Add stock and simmer 1 hour.
Stir in vermouth.
Place soup in bowls.
Add a slice of French bread to each and sprinkle with a mixture of Swiss and Parmesan cheeses.
Place bowls in a hot oven or under broiler until cheese melts.
Serve immediately.
Remove lid, turn up heat and brown bnions until they are a rich, mahogany brown, about 10 minutes or longer.
Stir every 2 to 3 minutes and do not burn.
Add stock and simmer 1 hour.
Stir in vermouth.
Place soup in bowls.
Add a slice of French bread to each and sprinkle with a mixture of Swiss and Parmesan cheeses.
Place bowls in a hot oven or under broiler until cheese melts.
Serve immediately.
Chef
